Zeppole: Difference between revisions
imported>Mindmatrix m Reverted edit by 36.255.112.128 (talk) to last version by Crywalt |
imported>JacktheBrown →Variations: Removed unsourced sentence |
||
| Line 1: | Line 1: | ||
{{Short description|Italian pastry}} | {{Short description|Italian pastry}} | ||
{{Refimprove|date= | {{Refimprove|date=June 2025}} | ||
{{Use American English|date= | {{Use American English|date=June 2025}} | ||
{{Use mdy dates|date= | {{Use mdy dates|date=June 2025}} | ||
{{Infobox food | {{Infobox food | ||
| name = Zeppole | | name = Zeppole | ||
| Line 16: | Line 16: | ||
| served = | | served = | ||
| main_ingredient = [[Dough]], [[powdered sugar]], [[fried dough]] | | main_ingredient = [[Dough]], [[powdered sugar]], [[fried dough]] | ||
| variations = | | variations = | ||
}} | }} | ||
'''Zeppole''' ({{IPA|it|ˈdzeppole|lang}}; {{singular}}: ''zeppola'') are [[Italian cuisine|Italian]] [[ | '''Zeppole''' ({{IPA|it|ˈdzeppole|lang}}; {{singular}}: ''zeppola'') are [[Italian cuisine|Italian]] [[pastries]] consisting of a [[deep-fried]] [[List of fried dough foods|dough ball]] of varying size but typically about {{convert|4|in|cm}} in diameter. These [[fritter]]s are usually topped with [[powdered sugar]], and may be filled with [[custard]], [[Fruit preserves|jelly]], [[cannoli]]-style [[pastry cream]] or a [[butter]]-and-[[honey]] mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are eaten to celebrate [[Saint Joseph's Day]], which is a [[Catholic]] feast day.<ref name="Brown">{{cite book |last=Brown |first=Ellen |title=Donut Nation: A Cross-Country Guide to America's Best Donut Shops |publisher=[[Running Press]] p. 53 |year=2015 |isbn=978-0-7624-5525-6}}</ref> | ||
==History== | ==History== | ||
{{Refimprove | {{Refimprove|date=June 2025}} | ||
Zeppole are typical of [[Italian cuisine]], especially that of [[Rome]], [[Naples]], and [[Lecce]]. They originated in [[ancient Rome]], when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them. They are also served in [[Sicily]], on the island of [[Malta]], and in Italian communities in Canada and the United States. The Sardinian {{lang|sc|tzipulas}}, although they are often italianized to ''zeppole'', are somewhat different. ''Zippole'' are eaten in Sardinia to celebrate [[Carnival in Italy|Carnival]]. They can be seen with different ingredients and different shapes. ''Zippole'' differ from zeppole since you use a funnel to put the dough into the oil. ''Zippole'' then come out as different shapes due to the spiral motion used with the funnel. Zeppole are known by other names, including ''bignè di San Giuseppe'' (in Rome) and ''sfinge''.<ref name="zeldes" /> | Zeppole are typical of [[Italian cuisine]], especially that of [[Rome]], [[Naples]], and [[Lecce]]. They originated in [[ancient Rome]], when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them. They are also served in [[Sicily]], on the island of [[Malta]], and in Italian communities in Canada and the United States. The Sardinian {{lang|sc|tzipulas}}, although they are often italianized to ''zeppole'', are somewhat different. ''Zippole'' are eaten in Sardinia to celebrate [[Carnival in Italy|Carnival]]. They can be seen with different ingredients and different shapes. ''Zippole'' differ from zeppole since you use a funnel to put the dough into the oil. ''Zippole'' then come out as different shapes due to the spiral motion used with the funnel. Zeppole are known by other names, including ''bignè di San Giuseppe'' (in Rome) and ''sfinge''.<ref name="zeldes" /> They are traditionally consumed during the ''Festa di San Giuseppe'' ('Saint Joseph's Day'), celebrated every March 19, when they are sold on many streets and sometimes presented as gifts.{{Citation needed|date=June 2025}} | ||
The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.<ref name="zeldes" /> | The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.<ref name="zeldes" /> | ||
== | ==Variations== | ||
{{Expand section|date= | {{Expand section|date=June 2025}} | ||
[[File:Zeppole di San Giuseppe.jpg|thumb|250px|''Zeppole di San Giuseppe'']] | [[File:Zeppole di San Giuseppe.jpg|thumb|250px|''Zeppole di San Giuseppe'']] | ||
The terms ''zeppola'' and ''sfinge'' are also used to refer to [[ | The terms ''zeppola'' and ''sfinge'' are also used to refer to [[baked]] [[cream puffs]] made from [[choux pastry]].<ref name="zeldes">{{cite web |last=Zeldes |first=Leah A. |author-link= |date=March 17, 2010 |title=Eat this! Zeppole for St. Joseph's Day |url=http://blog.diningchicago.com/2010/03/17/eat-this-zeppole-for-st-josephs-day/ |url-status=dead |archive-url=https://archive.today/20121203154936/http://blog.diningchicago.com/2010/03/17/eat-this-zeppole-for-st-josephs-day/ |archive-date=December 3, 2012 |access-date=March 19, 2010 |work=Dining Chicago |publisher=Chicago's Restaurant & Entertainment Guide, Inc.}}</ref> | ||
In the [[ | Zeppole can also be savory, and consist of fried bread dough often filled with [[Anchovies as food|anchovy]]. In parts of [[Calabria]], the anchovy or a sultana variation is consumed on New Year's Eve and New Year's Day. In [[Malta]], anchovy ''zeppoli'' are traditionally consumed during the [[Lent]] fasting period.<ref>{{cite news|url=http://www.timesofmalta.com/articles/view/20100401/local/sfinec-in-rabat-celebrating-more-than-half-a-century|title=Rabat's specialty for Lent – sfineġ|last=Chetcuti|first=Kristina|date=1 April 2010|work=Times of Malta Online}}</ref> This version of savory zeppole is known locally as ''sfinge''. | ||
A | A variation in [[Sardinia]] is known as {{lang|sc|tzípulas}}.<ref>{{cite web|url=https://ditzionariu.nor-web.eu|title=Ditzionàriu in línia de sa limba e de sa cultura sarda}}</ref> | ||
==See also== | ==See also== | ||
Latest revision as of 20:08, 11 June 2025
Template:Short description Template:Refimprove Template:Use American English Template:Use mdy dates Template:Infobox food
Zeppole (Script error: No such module "IPA".; Template:Singular: zeppola) are Italian pastries consisting of a deep-fried dough ball of varying size but typically about Template:Convert in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.[1]
History
Template:Refimprove Zeppole are typical of Italian cuisine, especially that of Rome, Naples, and Lecce. They originated in ancient Rome, when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them. They are also served in Sicily, on the island of Malta, and in Italian communities in Canada and the United States. The Sardinian Script error: No such module "Lang"., although they are often italianized to zeppole, are somewhat different. Zippole are eaten in Sardinia to celebrate Carnival. They can be seen with different ingredients and different shapes. Zippole differ from zeppole since you use a funnel to put the dough into the oil. Zippole then come out as different shapes due to the spiral motion used with the funnel. Zeppole are known by other names, including bignè di San Giuseppe (in Rome) and sfinge.[2] They are traditionally consumed during the Festa di San Giuseppe ('Saint Joseph's Day'), celebrated every March 19, when they are sold on many streets and sometimes presented as gifts.Script error: No such module "Unsubst".
The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.[2]
Variations
Script error: No such module "Unsubst".
The terms zeppola and sfinge are also used to refer to baked cream puffs made from choux pastry.[2]
Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variation is consumed on New Year's Eve and New Year's Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period.[3] This version of savory zeppole is known locally as sfinge.
A variation in Sardinia is known as Script error: No such module "Lang"..[4]
See also
Template:Commons category-inline Script error: No such module "Portal".
- List of Italian desserts and pastries
- List of custard desserts
- List of doughnut varieties
- Pettole
- Zippula
References
Template:Doughnut Template:Cuisine of Italy Template:Pastries